Drumsticks, grilled outdoors on the Oriental side Chicken: Dish offers break from kitchen.

Fast & Fresh

July 08, 1998|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

This time of year, most cooks will welcome any excuse to get out of the kitchen heat and take a break by relaxing around the grill. "Born to Grill" by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1998) is full of fresh ideas for outdoor cooking. I particularly enjoyed this recipe for drumsticks with an Asian flavor.

The authors recommend pickled vegetables with the drummies and this can be done by steaming an Oriental vegetable blend and then pouring over it a mixture of rice vinegar, dry sherry, sugar, a few drops of sesame oil and fresh ginger. Serve warm or marinate and present as a salad. Fresh summer berries topped with raspberry yogurt make a cooling dessert.

Menu

So Miso Drumsticks

Rice

Pickled Vegetables with Sesame Oil

Berries with Yogurt

So Miso Drumsticks

Serves 4

MISO PASTE:

3 tablespoons miso, preferably yellow

1 tablespoon soy sauce

1 tablespoon grated fresh ginger

1/2 teaspoon crushed dried chili

DRUMSTICKS:

8 chicken drumsticks

thin green onion rings for garnish

pickled ginger

The night before grilling, make the paste by combining the ingredients in a small bowl. Spread paste over and under skin of chicken without tearing. Place in a plastic bag and refrigerate overnight.

Heat the grill to medium high. Grill the drumsticks over a higher heat for 3-4 minutes to sear on all sides. Move chicken to a lower heat and continue grilling for 10-12 minutes. Serve over a bed of rice and sprinkle with green onions. Serve with pickled ginger.

Per serving: 247 calories, 3 grams saturated fat, 3 grams polyunsaturated fat, 3 grams complex carbohydrates

Pub Date: 7/08/98

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